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It's my conviction that January isn't complete without a delightful dessert. In a period that can be dreary weather, a spark of joy goes a long way. I'm not suggesting dense confections, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Store the remainder in an sealed jar to enjoy as a crispy treat another time.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

Soak the gelatine sheets in a small bowl of cold water. Allow them to soak for 5 minutes or so, until they are soft. Then, drain them and press out the extra water. Put them to one side.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and whisk in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until well combined. Divide the custard into individual ramekins and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rustic chunks.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the liquid reduces a bit sticky. Turn off the heat and set aside to cool.

To serve, divide the banana mixture onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.